Gluten Free And Vegan Oat Biscuits

These are my attempt at a certain 'nobbly' oat biscuit. I use stork baking block, but feel free to use butter if you don't require diary free. If you don't require gluten free, you can use ordinary plain flour and omit the xanthan gum.

In: Sweet Snacks

  Cooking temperature: 180°C

Makes/Serves: biscuits

Ingredients

  • 120 g Oats
  • 100 g Gluten Free Plain Flour
  • 30 g Ground Almonds
  • 0.5 teaspoon Baking Powder
  • 0.5 teaspoon Cinnamon
  • 0.25 teaspoon Xanthan Gum
  • 75 g Soft Brown Sugar
  • 1 tablespoon Golden Syrup
  • 100 g Margarine

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Method

  1. Measure all the dry ingredients into a mixing bowl and use a whisk to stir together thoroughly.
  2. Add the golden syrup and the margarine.
  3. Now get your hands in there and rub it all together. Yes, it's messy but it will eventually all come together to a dough.
  4. Give the dough a brief knead to make it all smooth. Then wrap it up and chill in the fridge for about 15 mins.
  5. Roll out between two sheets of greaseproof paper to about 3-4mm thick and cut with round cutters.
  6. Put onto baking sheets and cook them in batches for about 10 mins at 180°C.

I tend to make larger batches and freeze these. You can re-bake them from frozen to fill the house with that lovely fresh-baked biscuit smell and nobody would ever know you hadn't just made them.